Chile & Cumin Hanger Steak

April 2023 World Spice

The World Spice Cookbook Club was thrilled to be cooking from Brazilian Barbecue & Beyond at the June 2015 Meet & Eat. As with June's 2014 Meet & Eat, the club is returned to our warehouse location to grill up a storm. Robert, our fearless warehouse leader, was the first to call this recipe because it looked delicious and easy. Here it is for you to enjoy at home!

From Brazilian Barbecue & Beyond: "At traditional Brazilian churrascarias, rock salt is usually sprinkled on the side of meat that faces the grill, then knocked off just before serving. Its tasty just like that, but weve adapted our steak to include a bit more spice. Our Chili & Cumin Marinade is a blend of vinegar, cumin seeds, oregano, and red pepper flakes; we use it to marinate all our steaks, but its equally good on lamb or fish."

Chile & Cumin Hanger Steak

World Spice

Ingredients

For the Marinade:
3 ounces red chiles seeded and chopped, preferably Malagueta
5-6 garlic cloves, roughly chopped
3 tablespoons mirin (Japanese rice wine)
2 tablespoons red wine vinegar
2 teaspoons �
1 heaping teaspoon
�1/2 teaspoon dried �
1/4 cup light olive or safflower oil
For the Steak:
4 x 7-ounce hanger steaks (also known as butchers steak or onglet)�
4 tablespoons Chili & Cumin Marinade, plus extra for brushing�
olive oil, for brushing�
�

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Directions

For the Marinade:
Put all the marinade ingredients in a food processor and blend to a smooth, wet paste suitable for coating meats and fish. Use immediately or refrigerate up to one week in a clean, sealed jar.

For the Steak:
Put the steaks in a large bowl and toss with the marinade. Cover with plastic wrap and chill for at least 4 hours, or preferably overnight.�

Half an hour before you are ready to cook, take the steaks out of the refrigerator and let them come to room temperature.

Light the barbecue and let the flames die down before starting to cook. If cooking indoors, heat a griddle pan until very hot.�

Scrape the marinade off of the steaks and pat dry with paper towels.�

Brush them with a little oil, season lightly with salt and pepper, then barbecue or griddle for 3 to 4 minutes on each side, or until cooked to medium rare. They should feel a little springy when pressed.

Remove from the heat and brush with a little marinade.�Let rest for 5 to 10 minutes before serving.

Note